Reviewed: May 6, 2009

I was unable to puree my edamame into a smooth paste. I settled on a half pureed filling and it tasted great just the same! These are a very unique appetizer!

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Reviewer:

netka

Cooking Level: Intermediate

Living In: Oshawa, Ontario, Canada

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Reviewed: Apr. 23, 2009

These were somewhere between a 3 and 4 as the recipe is...I think it could be moved up if they were steamed. They would be delicious steamed and I definitely plan to make again this way. The filling had great flavor, although I did add sesame seeds as someone else suggested.

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Reviewer:

Barb

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Reviewed: Apr. 20, 2009

What a great low fat alternative to deep fried egg rolls and spring rolls! I followed this exactly with great results. Everybody loved them. Instead of sprinkling salt on the tops of the rolls I made a dipping sauce and dipped them in. I used equal parts of low sodium soy sauce and rice wine vinegar, a splash of mirin and hosin sauce, and 1/2 tsp of sugar. Turned out great!!!

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Reviewer:

Mel

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 26, 2009

I've wanted to make wontons for awhile. I found this recipe and had to give it a try. While I'm not a vegetarian I like to cut meat out as much as possible. I made the filling as suggested. Added about a tablespoon of seasoned rice vinegar. The filling ended up more flavorful than expected. They are just so delish! I like that they were baked too. They did turn out crunchy.

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Penny Jenkins

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Reviewed: Oct. 27, 2008

I was so interested by the description of this recipe that I had to experiment! With the edamame filling, I added minced fresh ginger along with the green onion. Since I didn't have hoisin sauce on hand, I used oyster sauce instead. I blended about half the beans, and later combined the blended beans with the whole beans. Overall, it yielded a delicious result! Thanks for the recipe

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